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Korean Journal of Food and Nutrition
Search Results :
15
  
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1
The Production of Calcium Lactate by Lactobacillus sporogenes
,
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 102 ~ 107
2
The Production of Calcium Lactate by Lactobacillus sporogenes
,
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 95 ~ 101
3
Nutrition Survey of the College Women
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 86 ~ 94
4
Influences of Ginseng Component on Cell Growth and Acid Production by Lactobacillus casei Burins Yog
...
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 76 ~ 85
5
A study on Alkalophilic Bacteria Producing ¥â-Galactosidase
,
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 68 ~ 75
6
Plasmid-Determined Cadmium Resistance in Cocobacilli Strain B-17 Isolated from Soil
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 64 ~ 67
7
Mixed Culture Fermentation of Steamed Barley by a Tri-Culture System
,
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 56 ~ 63
8
Subunits of Sweet Potato ¥â-Amylase
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 50 ~ 55
9
Lactic Fermentation of Steamed Barley with an Enzyme and a Lactobacillus
,
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 43 ~ 49
10
Production of 5-IMP by Auxotroph of Brevibacterium ammoniagenes
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 37 ~ 42
11
Adaptive On-line Optimization of Cellular Productivity of Continuous Methylotroph Culture
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 31 ~ 36
12
A study on Nutrition Education Programs in Primary School Curriculum in Korea
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 25 ~ 30
13
Analytical Studies on the Lipids in Carotenoprotein purified form Salmo Salar Eggs
Kim Jae-Woong
Lee Jung-Bock
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 18 ~ 24
14
Studies on the Digestion of Beef by Ficin Treatment
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 9 ~ 17
15
Studies on the Digestion of Beef by Ficin Treatment
Korean Journal of Food and Nutrition
1988 Volume.1 No.2 1 ~ 8